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Salmon on Sweet Potato & Brussel Sprouts
Delishar
Serve 3-4
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Ingredients
Sweet Potato & Brussel Sprouts Hash
1
large sweet potato
diced
200
g
brussel sprouts
shredded
1
medium sized portobello mushroom
diced
1/2
red pepper
diced
1/2
yellow onion
diced
2
cloves
garlic
minced
3
tbsp
italian parsley
chopped
1-2
tbsp
olive oil
Salmon
4
salmon fillet
about 150g each, wild caught from The Alaska Guys
Salt and black pepper to taste
2-3
tbsp
olive oil
To serve
1
avocado
sliced
Homemade mayo + peri peri sauce to taste
Instructions
Sweet Potato & Brussel Sprouts Hash
Heat oil in skillet over medium high heat.
Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.
Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.
Saute it together for a minute, and toss in sweet potatoes.
Add brussel sprouts, and saute until wilted.
Season with salt and black pepper.
Remove from heat and toss in italian parsley.
To serve
Serve fish over sliced avocado and hash, with a side of peri-peri mayo.
Salmon
Season salmon with salt and black pepper.
Heat pan on medium-high heat with olive oil.
When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.
Reduce heat to medium, and allow to cook for 3 minutes.
Flip, and cook for about 3-4 minutes or until desired done-ness.
Notes
Make sure you pat dry the salmon with paper towel before seasoning.
Bring salmon to room temp before cooking.